While no one knows exactly where this popular dessert item originally came from, there is a popular story in the lore of candy makers. It is said that in Baltimore, a candy maker was attempting to prepare a batch of French caramels. However, he made a mistake and what came out was a confectionery that would one day become chocolate fudge like people are familiar with today.
The first documented evidence of the dessert was in 1889 in Maryland. This was when a woman attending college got a recipe from a friend and made a large quantity of it for the college's senior auction. From there, different types of fudges emerged at other women's colleges, and the popularity spread through these schools and beyond.
It can save a great deal of hassle and stress for the one in the kitchen when all of the ingredients, supplies, and cooking area are prepped and ready to go before embarking on a recipe. Certain supplies are ideal such as a heavy saucepan because it will help prevent scorching. A candy thermometer is also very useful, and a wooden spoon, baking dish, and knife are essential.
One of the most important rules for anyone attempting to make their own delicious treats at home is to always follow the directions listed in the recipe they are using. The science behind making this candy requires exact temperatures to be reached and for ingredients to be added at the right time in the right order. This is important for the sugar crystals to react the right way.
One thing that can easily ruin any recipe is failing to properly oil both the saucepan that will be used for heating and the pan that is going to be used for cooling. It is a great idea to have everything oiled or buttered ahead of time so that it doesn't have to be worried about. This ensure the mixture won't boil over, and stops the sugar from sticking to the edges.
One very important thing to know about making this rich and indulgent candy is that there are critical times in the heating process in which stirring can ruin the entire batch. This is when the mixture reaches right around 237 degrees Fahrenheit, at what is commonly referred to as the soft-ball stage. On the other hand, stirring is very important earlier on in the process to dissolve the sugar and prevent any curdling.
Corn syrup, while not always ideal, is a great recipe for beginners to use because it has a way of helping the sugar crystals behave the right way so the end product comes out with a smooth texture. Marshmallows, as well as marshmallow creme, are also good for this. To prevent curdling, it is a good idea to use cream or condensed milk.
While thermometers are recommended, there are other ways to make sure that the mixture is ready to cool if one is not available. A simple way is to fill up a bowl with cold water, and then drop a small amount of the mixture into it. The mixture is ready if the resulting ball is soft enough to be easily squished.
The first documented evidence of the dessert was in 1889 in Maryland. This was when a woman attending college got a recipe from a friend and made a large quantity of it for the college's senior auction. From there, different types of fudges emerged at other women's colleges, and the popularity spread through these schools and beyond.
It can save a great deal of hassle and stress for the one in the kitchen when all of the ingredients, supplies, and cooking area are prepped and ready to go before embarking on a recipe. Certain supplies are ideal such as a heavy saucepan because it will help prevent scorching. A candy thermometer is also very useful, and a wooden spoon, baking dish, and knife are essential.
One of the most important rules for anyone attempting to make their own delicious treats at home is to always follow the directions listed in the recipe they are using. The science behind making this candy requires exact temperatures to be reached and for ingredients to be added at the right time in the right order. This is important for the sugar crystals to react the right way.
One thing that can easily ruin any recipe is failing to properly oil both the saucepan that will be used for heating and the pan that is going to be used for cooling. It is a great idea to have everything oiled or buttered ahead of time so that it doesn't have to be worried about. This ensure the mixture won't boil over, and stops the sugar from sticking to the edges.
One very important thing to know about making this rich and indulgent candy is that there are critical times in the heating process in which stirring can ruin the entire batch. This is when the mixture reaches right around 237 degrees Fahrenheit, at what is commonly referred to as the soft-ball stage. On the other hand, stirring is very important earlier on in the process to dissolve the sugar and prevent any curdling.
Corn syrup, while not always ideal, is a great recipe for beginners to use because it has a way of helping the sugar crystals behave the right way so the end product comes out with a smooth texture. Marshmallows, as well as marshmallow creme, are also good for this. To prevent curdling, it is a good idea to use cream or condensed milk.
While thermometers are recommended, there are other ways to make sure that the mixture is ready to cool if one is not available. A simple way is to fill up a bowl with cold water, and then drop a small amount of the mixture into it. The mixture is ready if the resulting ball is soft enough to be easily squished.
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